It’s hard to beat Hooter’s for good ole hot wings. If you don’t have a restaurant nearby you have three options. One, move. Two, order some of their breading and sauces online and make the original yourself. Or three, make this copycat Hooter’s hot buffalo Wings from scratch. Any option will do, but I have to admit that these wings came out spot-on like what I’ve had at the restaurant. They’re hot but not crazy hot. They’re breaded perfectly. They taste wonderful and they disappear in no time. That’s the sign of darned good wings.
Great Heat and Great Flavor
I wouldn’t do anything different about these copycat Hooter’s hot Buffalo wings. Except maybe more of them, more often. You can tone down the heat but leaving out the cayenne and make a medium version of these wings, but then they wouldn’t be hot wings! Doh!
If it’s just me or the two of us, I’ll use my lil ole trusty Fry Daddy fryer to make these wings. I can fit a good 8 pieces in without any fear of over-crowding. As an added bonus, it doesn’t use much oil and it is super easy to clean up. It sure makes deep frying a breeze.
Try my copycat Hooter’s medium Buffalo wings for a little less heat!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Copycat Hooter’s Hot Buffalo Wings
Equipment
Ingredients
For the Wings
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon cayenne
- ½ teaspoon paprika
- 10 chicken wings flats and drumettes separated, tips saved to make stock
- Vegetable oil for frying
For the Hot Buffalo Wing Sauce
- ½ cup Frank's RedHot sauce
- ½ cup unsalted butter
- ¾ teaspoon paprika
- ½ teaspoon cayenne
Instructions
For the Hot Buffalo Wing Sauce
- Make the sauce by placing all of the ingredients into a small saucepan over medium low heat.
- Once the butter is melted stir well. Turn off the heat.
- Stir again before tossing with the wings.
For the Wings
- Combine the flour, salt, cayenne and paprika in a large bowl.
- Rinse the wings. Drain well but do not dry the wings.
- Add the wings to the flour mixture and turn to coat well. Transfer to a plate and place in the fridge for 30 minutes.
- Heat 3" of oil in a Dutch oven or deep fryer to 350 F.
- Working in batches if necessary, fry the wings 8-10 minutes or until they reach 165 F. Transfer to a rack over a baking sheet or a paper towel-lined plate to drain.
- Transfer wings to a large bowl. Drizzle with the sauce and toss gently to coat. Serve with blue cheese or ranch dressing. Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
